Check out Jordano’s Special 100th Anniversary Issue (Vol. I of II) of The Scoop Magazine – the 2015 Spring/Summer issue has arrived!

Featured Products

Individual Salted Caramel Cheesecake

Item, #41922, 32/3.8 oz.
To create Sweet Street’s caramel, they cook sugar until dark amber, then they stir in fresh whipping cream and butter. It’s blended into the graham crumb crust, folded into a layer of the cheesecake batter and then salted and dolloped on top. Bruléed for a golden caramelized edge.Get More Info >Sweet Street

Individual Flourless Chocolate Cake Gluten Free

Item, #41916, 32/3.2 oz.
Elegant and timeless and yours, all yours. It’s a deeply chocolate cake made with a blend of four chocolates and finished with a ganache topping. So tempting, so classic, so lusciously gluten free.Get More Info >Sweet Street

Individual Vanilla Bean Brulèe Cheesecake Gluten Free

Item, #41924, 32/4.17 oz.
Madagascar vanilla pods are known for having the most aromatic floral seeds in the world. This recipe not only generously uses them in the cheesecake, but Sweet Street also cooks a vanilla bean crème brulèe custard with macerated pods and folds it into the cheesecake batter, intensifying the vanilla flavor and giving it a silky, airy lightness. The crispy, baby oat crust - laced with even more vanilla - is gluten free.Get More Info >Sweet Street

When you hear a restaurant has been successfully operating for 30 years, you want to learn more about their “keys to success.” But when you learn they source most of their vegetables, produce and herbs…
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It’s easy to be upbeat about a 100-year birthday when you’re Pete Jordano. Learning from his father and uncles as the family-owned business took shape in the early 1900s, young Pete had no idea then that…
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